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Want to make adorable pumpkin patch cupcakes that impress a crowd with not only their look but taste too?
My easy and delicious pumpkin patch cupcakes are made with moist, rich chocolate cupcakes and an easy homemade frosting. Follow my easy steps and you’ll be a pumpkin cupcake pro!
These Pumpkin Patch Cupcakes are the perfect Fall treat!
These gourd-geous pumpkin cupcakes are made with my favorite chocolate cupcake recipe as the base, and then decorated with my easy homemade vanilla frosting and a pretzel stick for the pumpkin stems.
You don’t need baking experience to make these either, because I walk you step-by-step through the easy process of making these into pumpkin perfection!
My whole family loves visiting pumpkin patches, and they love it even more when I make these pumpkin patch cupcakes! They’re perfect for Fall bake sales, Halloween parties, or just because your family needs a fun sweet treat!
Why You’ll Love These Pumpkin Patch Cupcakes
- Perfect for a Halloween party or Fall treat
- Rich, moist chocolate cupcakes
- Easy to follow steps
- Easy homemade frosting and decorating instructions
- Perfect pumpkin design
What You’ll Need for Halloween Pumpkin Patch Cupcakes
These tasty pumpkin patch cupcakes are one of my favorite things to make during Fall and for Halloween! They are made with basic ingredients for the cupcake and frosting, and a few extras for the pumpkin decor on top of the cupcakes.
Chocolate Cupcakes
- All purpose flour
- Cocoa powder: natural unsweetened or dutch processed cocoa powder
- Instant coffee granules: such as Folger’s (optional)
- Baking soda
- Baking powder
- Salt
- Unsalted butter: be sure to leave time to let butter reach room temperature!
- Granulated sugar
- Eggs
- Buttermilk
- Hot tap water
Frosting
- Unsalted butter: be sure to leave time to let butter reach room temperature!
- Vanilla extract
- Powdered sugar
- Milk or heavy cream: if frosting becomes too thick
Extras
- Piping bag
- Wilton 4 piping tip
- Wilton 2 piping tip
- Orange and green gel food coloring
- Pretzel sticks
How to Make this Pumpkin Patch Cupcakes Recipe
These pumpkin patch cupcakes transport you right to a real pumpkin patch! They are tasty, easy to make, and so much fun!
Plus, they are easy to make when you follow my step-by-step instructions below. Keep reading for the full recipe with ingredients and measurements in the recipe card below.
Chocolate Cupcakes
- Prep. Preheat the oven to 350º F. Line cupcake tins with cupcake liners.
- Combine dry ingredients. In a medium bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- Combine wet ingredients. In a large bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the large eggs, beat again for 30 seconds.
- Combine all ingredients. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the flour mixture, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Bake cupcakes. Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely (I like to cool them on a wire rack) before adding the frosting.
Frosting
- Mix butter and vanilla. In a large mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Add sugar. Gradually add the powdered sugar, mixing on low until combined.
- Add food coloring. If you want to add food coloring, do so now.
- Taste and adjust as needed. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- Optional: If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Prep green frosting. Remove ¼ cup of frosting and dye that green. Transfer to a piping bag fit with a Wilton 2 tip. Set aside.
- Start decorating. Dye the remaining frosting orange with the orange food coloring. Spread a generous amount of frosting on top of each cupcake. Transfer the remaining orange frosting to a piping or pastry bag fit with a Wilton 4 tip. Pipe a circle around the edge of the cupcake. Then pipe 4 curved lines, 2 right facing and 2 left facing.
- Finish decorating. Add part of a pretzel stick to the top of the pumpkin for the stem. Use the green frosting to pipe curly green vines near the stem. Repeat with the remaining cupcakes.
Substitutions & Variations
- Different flavors: These pumpkin patch cupcakes would also work well with Vanilla Cupcakes or Peanut Butter Cupcakes.
Storing & Freezing Suggestions
Due to the pumpkin frosting and decoration, these fun cupcakes are best enjoyed the day they are made. However, if necessary, they can be stored in an airtight container on the counter for up to 2 days.
If you want to make them in advance, I recommend baking the cupcakes a day or two ahead and just adding toppings soon before serving.
Want to make an assortment of easy Halloween Cupcakes?
Check out all of these fun Halloween cupcake recipes to sweeten up your spooky season!
- Frankenstein Cupcakes
- Mummy Cupcakes
- Witch Hat Cupcakes
- Eyeball Cupcakes
- Spider Web Cupcakes
- Ghost Cupcakes
- Spider Cupcakes
More Pumpkin Recipes
- Pumpkin Blossom Cookies
- Pumpkin Donuts
- Pumpkin Spice Scotcheroos
- Mini Pumpkin Pie Rice Krispie Treats
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Pumpkin Patch Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups all purpose flour, 240 grams
- ¾ cup cocoa powder, natural unsweetened or dutch processed cocoa powder, 63 grams
- 1 tsp instant coffee granules such as Folger’s, optional
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature, 1/2 cup
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup hot tap water
Frosting
- 3 sticks unsalted butter, 1 ½ cups room temperature
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- dash milk or heavy cream if frosting becomes too thick
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.
- Gradually add the powdered sugar, mixing on low until combined.
- If you want to add food coloring, do so now.
- Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.
- If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble
- Remove ¼ cup of frosting and dye that green. Transfer to a piping bag fit with a Wilton 2 tip. Set aside.
- Dye the remaining frosting orange. Spread a generous amount of frosting on top of each cupcake. Transfer the remaining orange frosting to a piping bag fit with a Wilton 4 tip. Pipe a circle around the edge of the cupcake. Then pipe 4 curved lines, 2 right facing and 2 left facing.
- Add part of a pretzel stick to the top of the pumpkin for the stem. Use the green frosting to pipe curly green vines near the stem. Repeat with the remaining cupcakes.
